|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed milk in the reach in cooler with no date mark. Observed chicken wings, pre cooked burgers, black beans, veggie rolls, and diced chicken in the bar prep cooler with no date mark. These items must be date marked when taken out of the freezer. Milk must be date marked when opened. CDI- Milk was opened yesterday, yesterday's date placed on bottle. All items in the bar prep cooler voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an opened bag of spinach in the reach in cooler dated 11/02. Two containers of cooked pork dated 10/30 were stored in the bar prep cooler. All items had expired the time/temperature window. CDI- Spinach and pork voluntarily discarded.
REPEAT VIOLATION. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no discard times for items being held on TPHC at breakfast buffet. Observed no written procedure for TPHC items on breakfast buffet. Written procedure must be accessible and discard times must be marked on items as soon as taken out of temperature control. CDI- Discard time placed on all breakfast buffet items. EHS provided a TPHC procedure to facility and PIC filled form out during inspection. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed two cans of oven cleaner stored among single service articles. Store oven cleaner with other toxic materials and where contamination cannot occur. CDI- Oven cleaner moved to proper location. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stored as clean in the bar area with standing water. Air dry all utensils before stacking or putting away for storage. REPEAT VIOLATION. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep cooler in bar area with build up of food debris. Clean cooler more frequently. REPEAT VIOLATION. Points left at half as today's issue is different than last inspection. |